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Something new to try.
Good luck with it, and I hope you enjoy it.
However, I have this notion that - when blending - coffees from the same region (or continent) do better together, (as you will often see in France, where cheeses and wines from the same region often complement one another very well).
Thus, coffees from central America should work well together, and, from personal experience, I have had some success blending coffees from Ethiopia, Kenya and Rwanda.
Thus, while I could well imagine that a Guatemalan and Brazilian (though that is not my favourite region) could blend well together, I have a hard time imagining how a coffee from India (and I wasn't impressed with the few I sampled from India, when I worked in central Asia) could blend well with the others.
Anyway, let us know how it works out.
For the French Press.
As you know, I am a big fan of Ethiopian coffee and love the stuff as I find it smooth, sweet, and beautifully balanced with "bright" clean, clear notes.
Enjoy.
Sipping a lovely mug of Ethiopian coffee while I set about preparing dinner (which will spend around six to seven hours in the oven).
Dinner is in the oven, and am currently sipping another mug of Ethiopian coffee: As usual, the characteristics of this coffee (a blend of two types of Ethiopian coffee) come through strongly: Clean bright notes, and a smooth and sweet body.
Bought some new Ethiopian coffee yesterday - Yirgacheffe - but different to what I have been drinking for the past fortnight. Looking for award to trying it when I make a cup of coffee in he next day or two.
Enjoying a cup Rwandan fresh out of the French Press while watching the football highlights.
Bought highly recommended Rwandan coffee yesterday, along with some Yirgacheffe; am looking forward to trying both.
This morning, I tried out a new coffee from Yirgacheffe, Ethiopia, and it was every bit as good as I had hoped it might be with the clean, clear, bright notes one expects from Ethiopian coffee coming through strongly.
A nice mug - which is a blend - of three types of Ethiopian coffee.
I feel like a heretic - as I am currently sipping a post dinner mug of tea.
I'm joining you with a cup of Earl Grey.
Enjoy your Earl Grey - mine was a standard black tea (served with organic milk) and surprisingly tasty and welcome.
Drink tea for a while and then go back to coffee. You'll be pleasantly surprised at the new notes your palette is able to pick up. I see it as a method of resetting your taste buds. Play with teas. One company's earl gray is unlike another's. I've had earl gray from blenders who used a lot of bergamot and ones who used less, but sourced their black tea from other parts of the world. It's all very interesting taste wise.
ALL milk is organic - it comes from the cows organs, unless someone's found a magic way to generate cows milk without cows? Improbable, eh.
Fads that people fall for, eh? Got to love those.
Interesting theory. Let me present you with a concept.ALL milk is organic - it comes from the cows organs, unless someone's found a magic way to generate cows milk without cows? Improbable, eh.
Fads that people fall for, eh? Got to love those.
If a pregnant woman used drugs during her pregnancy or leading up to the birth, the drug is often found in bloodwork from that child, sometimes weeks after birth. Furthermore, if a woman gave birth and did not use drugs of any kind during her pregnancy, but began using after, including alcohol, and began breastfeeding her child(ren), the breastmilk would be contaminated with said drug.
Unless cows are magically capable of producing milk from thin air and defying the laws of thermodynamics, they do eat feed. If the feed was not organically grown, their milk is not organic. If the bovine received steroid or antibiotic injections, the milk is not organic. If the field they ate grass from was treated with synthesized chemicals, the milk is not organic.
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No problem. Even the organic milk Sceptical enjoys doesn't compare to the milk straight from the cow and chilled. The longer it sits or is stirred, the more it breaks down. It drinks more like very light cream at that stage. Definitely not for everyone.
Thank you.
When I was a child, we used to have milk (in bottles, the cream at the top) delivered to the door from a local dairy.
It was delicious, though I didn't realise it at the time. Fast forward to mergers, acquisitions, takeovers, (under the supposed umbrella of "standardisation"), and so on, and all of the small, local (excellent) dairies were absorbed (and abolished and shut down) by larger enterprises which produced what I now know to be pretty tasteless milk.
But, as a cocky teenager, I thought milk was for kids, and so wasn't too bothered by these developments - coffee was what cool alienated teenagers like myself drank (real coffee, by the way).
Anyway, a further fast forward, and I was visiting friends in Bristol a little over a decade ago, and visited the organic food fair that was taking place in the city at the time. The wine, cider, and beer stalls were all very nice, - and the cheeses were spectacular - but what captured my heart was the organic milk; this was the taste I remembered as a child and I was bowled over.
Suffice to say, that set me off, on a hunt, and, these days, yes, I am right back to where I started - that is, buying organic milk from local producers who supply a delicatessen and my cheesemonger on a weekly basis.
Now, @Zenithal is, of course, absolutely right; milk fresh from a cow - and I spent some holidays with cousins who owned a small (but excellent) dairy farm - cannot be beaten.
But, as that is not an option in the city where I live, organic milk from small, local suppliers will have to suffice instead. And the taste, and the cream......
A most interesting idea, one I must give some thought to.
Sipping some quite lovely Ethiopian coffee from Yirgacheffe.
Some of the farms in parts of the UK and Ireland have climates (and cultural attitudes) that have long encouraged the idea of allowing cattle to graze grass on the actual land - rather than being penned up. The climate will allow for the cattle to be let out for up to ten - occasionally twelve - months of the year.
If that land is certified organic (which itself is a rigorous process), and their feed for when they are indoors is also organic, then you can be reasonably sure that the resulting milk will be organic.
Milk is one of those products where you can actually taste the difference between the organic product - especially if it comes from a small farm where the animals are treated well and with respect - and the standard tasteless stuff from shops and industrialised plants. The organic stuff just tastes so much better - indeed, for the first time since I was a child, I am happy to drink milk, as long as it is organic.
In recent years (well, decades) I have become quite strongly supportive of the organic movement; it leads to a greater respect for the environment, the animals (and birds) are treated well, and - at least of equal importance - it passes The Taste Test. Organic food (eggs, milk, chicken - for example - not to mention vegetables) simply tastes an awful lot better.
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